One-Pot Indian Chicken & Veggie Biryani
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One-Pot Indian Chicken & Veggie Biryani

One-Pot Indian Chicken & Veggie Biryani

with Yoghurt & Coriander

Tonight, we’re bringing the hustle and bustle of an Indian night market to your kitchen. Perfect deep and rich Bengali paste is the inspiration for this Mumbai chicken and served with a veggie pilaf, the night markets are now in your kitchen!

This recipe is under 650kcal per serving.

Kid Friendly
Over 30g protein
Under 650kcal
Climate Superstar

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time


Serving amount

1 packet

chicken breast

1 packet

soffritto mix

1 packet

Bengal curry paste

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1 bag

baby spinach leaves

1 packet

Greek-style yoghurt

(Contains Milk;)

1 bag


Not included in your delivery

olive oil

1.75 cup


1 tsp

brown sugar


Nutritional Values

Energy (kJ)2439 kJ
Fat8 g
of which saturates2.1 g
Carbohydrate77 g
of which sugars13.8 g
Protein46.5 g
Sodium1477 mg
The average adult daily energy intake is 8700 kJ


Large Frying Pan



• Cut chicken breast into 2cm chunks.


• Heat a large saucepan over high heat with a drizzle of olive oil. Cook chicken, until just browned, 2-3 minutes. Season with salt and pepper. • Add soffritto mix, and cook, stirring, until softened, 3-4 minutes. • Add Bengal curry paste and cook, stirring, until fragrant, 1 minute.


• Add basmati rice to the saucepan and stir to coat. Add the water and brown sugar. Stir then bring to boil. • Cover with a lid or foil and reduce heat to medium-low. Cook for 12 minutes, then remove the pan from heat. Keep covered until rice is tender and water is absorbed, 15 minutes. Stir through baby spinach leaves to wilt. Season to taste.

TIP: The rice will finish cooking in its own steam so don't peek!


• Divide one-pot chicken and Bengal-spiced rice between bowls. • Dollop with Greek-style yoghurt and tear coriander over to serve. Enjoy!